This Butternut Squash Mushroom Risotto is a creamy, comforting dish that combines the sweetness of butternut squash with the earthy flavours of mushrooms. Perfect for a cosy dinner, this risotto is both satisfying and nutritious, making it an excellent choice for vegetarians and anyone who loves a hearty meal.
Ingredients:
- 1 small butternut squash (about 500 grams), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 250 grams mushrooms, sliced
- 1 1/2 cups (300 grams) Arborio rice
- 1/2 cup (125 ml) dry white wine
- 1 litre vegetable stock, kept warm
- 1/2 cup (50 grams) grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Roast the Butternut Squash: Preheat your oven to 200°C. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking tray and roast for 20-25 minutes, or until tender and caramelised. Set aside.
- Cook the Mushrooms: In a large frying pan, heat the remaining tablespoon of olive oil over medium heat. Add the mushrooms and cook for 5-7 minutes, or until they are golden brown and have released their moisture. Remove the mushrooms from the pan and set aside.
- Prepare the Risotto Base: In the same pan, add the chopped onion and cook for 2-3 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to become slightly toasted.
- Deglaze and Cook: Pour in the white wine and stir until the wine is absorbed. Begin adding the warm vegetable stock, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more stock. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
- Combine Ingredients: Once the risotto is cooked, stir in the roasted butternut squash, cooked mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and serve immediately.
Enjoy this rich and flavourful Butternut Squash Mushroom Risotto with a side salad or a glass of your favourite white wine for a complete meal.